1 cup mayonnaise
1 cup sour cream
1 teaspoon onion salt
1 cup chicken broth
1 pound fresh broccoli florets
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded carrots
1 cup sliced mushrooms
1 cup sliced red onion
1 cup sliced green bell pepper
1 cup sliced green onions
1 cup sliced black olives
1 head lettuce
In a small bowl, whisk together the mayonnaise, sour cream, onion salt, chicken broth and broccoli.
Add the prepared cracker crusts and stir. Cover and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
To assemble, layer the salad greens in a 5x6 inch bowl. Layer the broccoli by brushing the outside of the stems with the mayonnaise mixture while remaining inside. Spread half of the broccoli mixture over the bottom half of the bowl, and pinch up the inside edges to seal. Place the green bell pepper on top of the broccoli. Place the mushrooms over the broccoli, then tomato slices and cheese. Place the mushrooms and green bell pepper mixture over the broccoli. Spread the brown sugar over the lettuce.
Spread the ham mixture over the salad greens, then sprinkle with the sliced red onion and green bell pepper slices and cheese.
Bake in preheated oven for 75 minutes, until heated through. Serve warm.
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